Directions

Preheat oven to 425 degrees F. In a bowl, toss broccolini and garlic with 1/4 cup of olive oil and season with sea salt and pepper; spread on a rimmed baking sheet. In another bowl, toss tomatoes with remaining 2 tablespoons of olive oil, 1/2 tablespoon of sea salt, and 1 teaspoon of pepper and spread on a rimmed baking sheet. Roast vegetables for about 25 minutes, until broccolini is tender and charred in spots and tomatoes are very juicy but not broken down.

Meanwhile, in a large pot of salted boiling water, cook scallions until just softened, 1 minute. Using a slotted spoon, transfer scallions to a bowl. Add asparagus to pot and cook until just crisp-tender, about 2 minutes. Using a slotted spoon, transfer asparagus to the bowl.

Add pasta to boiling water and cook until just al dente. Drain, reserving 1/2 cup of pasta cooking water.

Return pasta to pot. Add roasted broccolini, scallions, asparagus, butter, crushed red pepper, and half of the parsley. Add reserved pasta water and cook until pasta is al dente. Gently fold in roasted tomatoes and any juices and season with sea salt and pepper. Garnish with shaved cheese and remaining parsley and serve right away.